Bon Appétit: The Best Baking Pans for All (Yes, All) Your Baking Dreams

Fat Daddio's

Sweet orange muffins bursting with bright cranberries… an absolute day starter.



  • Unsalted butter, room temperature, 1/2 cup
  • Granulated sugar, 1/2 cup
  • Light Brown Sugar, packed, 1/4 cup
  • Large eggs, room temperature, 2 ea
  • Yogurt, plain, 1/2 cup
  • Pure Vanilla extract, 2 tsp.
  • Zest of 2 Oranges
  • Flour, all purpose, 1 3/4 cups
  • Baking Soda, 1 tsp.
  • Baking Powder, 1 tsp.
  • Salt, 1/2 tsp
  • Orange Juice, 2 Tbsp.
  • Milk, 2 Tbsp.
  • Cranberries, fresh or frozen, 1 1/2 cup


  • Confectioner’s Sugar, 1 cup
  • Orange Juice, 1-2 Tbsp.


Preheat oven to 425° F (218° C). Spray or line a 12 count muffin pans.

Beat butter on high speed until smooth and creamy, about 1 minute. Add granulated and brown sugar and beat on high until creamed. Scrape bowl. Add the eggs, yogurt and vanilla extract. Beat on medium speed for 1 minute, then on high speed until the mixture is combined and uniform in texture. Scraping bowl as needed. Beat in orange zest until combined.

In a large bowl, toss together flour, baking soda, baking powder, cinnamon and salt. Pour wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in cranberries with a wooden spoon or spatula.

Spoon batter in to prepared muffin pan, filling them all the way to the top. Top each muffin with 2-3 cranberries. Bake for 5 minutes at 425°, then lower the temperature to 350° (keeping muffins in the oven). Continue baking for 18-20 minutes or until a toothpick comes out clean.

Total bake time: 23-25 minutes.

While muffins are cooking for a few minutes, make the glaze. Drizzle over barely warm muffins. Allow to cool before serving.


  • Mix the batter (minus the cranberries) the night before. This helps them to rise better and to have a better crumb.
  • Using less juice will thicken the glaze.

Pin It on Pinterest

Share This